July 09, 2010

Mango Gojju- another Tanjore Marathi delicacy

We has a couple of mangoes at home which were ripe, but not completely, so they were tart and firm. No one was interested in eating it when sweeter ones were available. So when my MIL was visiting, she took the two mangoes and made Mango gojju.

This is a completely new recipe for me. I had used ripe mango in Thai recipe before, but never tried it with Indian spices.

It was the perfect use of the mango. It was so delicious, perfect mix of fiery spices balanced with sour and sweet. We finished it the same day. Recently Aswin made it for a brunch and again it was over in no time.

Method:Saute urad dal, chana dal, coriander seeds, fenugreek seeds in 1 tspoon oil and then grind to a smooth paste.Cut Mango into small pieces . Add about 1 1/2 cups water or more if needed and bring it to a boil. Then add the paste, tamarind, Turmeric, jaggery and sambar powder. Let it simmer on low heat for 3-5 minutes.In a separate vessel, temper the rest of the oil with mustard seeds, dry red chillies, asafoetida and curry leaves. Add it to the Gojju. Add salt as needed.

If you feel that the gojju is very thin, you can add either chickpea flour or rice flour to thicken it up. We didn't use it.

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